The IPL season 6 has already begun with much pomp and show. But with the recent price hike of restaurant items, watching a match in a pub or bar is sure to burn a hole in the pocket. But no need to get disheartened as we are going to give you an easy alternative; try these yummy and lip smacking snack recipes which are very easy to make, delicious and healthy.

Wash the potatoes (with skin) thoroughly & slice them into 4 horizontal slices each as shown. Then cut each slice into french fingers. Soak these french cut potatoes into ice-cold water. Drain & wipe them dry with a paper/regular towel. Preheat Oven to 400F & line baking sheet with aluminium foil or parchment paper & keep it ready. Pop the baking sheet for 10 mins into the hot oven for preheating. This process helps to give crispier fries.

In a bowl, add these dry potato fingers & to these add garlic powder, chaat masala, parsley flakes, olive oil, salt & pepper. Mix well. Remove the hot baking tray from the oven & arrange the potato fingers in one single layer. Then pop them into the oven for about 20 mins or till nice & golden. Flip the sides of the fingers after about 10 mins. Keep a close watch to make sure they don't get burnt. Potatoes with skin will tend to have a darker texture/color than the remaining body.

• Make a ball out of the dough and cover with a damp cloth. Let it sit for about an hour. This helps make the dough silkier and smoother.

• Now make a tight ball out of it, just big enough for one pizza crust. Roll it out after dipping in some dry flour to avoid sticking.

• Pre-heat oven to 220 degrees C, and then bake the crust for 15-18 minutes.

NOTE: You can take the crust out at 10-12 minutes, top with mushroom mixture and gouda cheese and then bake for another 8-10 minutes, depending on thickness of crust and volume of toppings.

IPL Party Snack # 3: Vegetarian Fajitas

Ingredients:

• Corn tortillas

• 1 15oz can refried beans

• Taco seasoning

• Frozen bell peppers

• Frozen corn

• Salsa

• Optional: 0% Greek Yogurt or sour cream (1 Tbsp per fajita)

• Optional: Guacamole (1 Tbsp per fajita)

• Optional: Mexican cheese blend (1 Tbsp per fajita)

Method:

1. Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.

2. While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat.

3. Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.

4. Heat the corn tortillas in a microwave or on a skillet

5. Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.

IPL Party Snack # 4: Healthy Stuffed Pizza

Ingredients for stuffing

• 400 gms low fat cottage cheese or tofu (crumbled)

• 300 gms of spinach (washed and dried)

• 1/2 cup chopped soft or reconstituted sun dried tomatoes

• 1/2 cup finely shredded Parmesan cheese

• 1/2 cup shredded skim mozzarella cheese

• 1/4 cup fresh chopped basil

• 1/2 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp freshly ground pepper

Ingredients for 450 gm whole wheat pizza dough

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 2 1/4 tsp quick rising yeast

• 1/2 tsp sugar

• 3/4 cup of hot water

• 1 tbsp extra virgin olive oil

Method for preparing pizza dough

1. Combine all the ingredients except oil and water in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Tip:

Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

2. Heat a non-stick pan that is a bit greased with olive oil and toss the marinated chicken in. Cook on high heat for 5 minutes while making sure that both sides of each nugget turn white and then a light brown.

3. Remove from heat, and sprinkle the chicken with the grated coconut. Your coconut chicken nuggets are ready!

3. At time of serving, spoon equal amounts of yogurt mixture (about 1 1/2 tsp/7 mL) in each of 15 mini tarts. Top each with equal amounts of apple mixture (about 2 tsp/10 mL) on top of each tart. Serve immediately for peak texture.

2. Heat oil to deep fry. Take a small portion of pumpkin mixture and drop them into the hot oil.

3. Deep fry the fritters until golden brown and crispy and remove from the oil.

IPL Party Snack # 10: Hummus

Ingredients:

• 200g Dried Chickpeas

• 60 ml Tahina

• 2 Medium garlic cloves, peeled and roughly chopped

• 75 ml Lemonjuice

• 45 ml Extra Virgin Olive oil

• Salt and Cayenne Pepper

• 5 g Paprika Powder.

Method:

1. Soak overnight in cold water, then drain well and cover generously with fresh cold water. Bring to a boil, cover and cook on simmer till chickpeas are soft. Drain, but keep the liquid.

2. Place in a food processor along with the chickpeas and about 150ml of the water you set aside. Season to taste with salt and cayenne and process until smooth. If it's too thick, add a little more of the cooking water; add more oil, lemon juice and seasoning. The texture should be light and creamy, similar to a light mayonnaise.

3. Serve in a bowl garnished with a few chickpeas, paprika and olive oil with whole wheat Pita bread or lavoche.

1. Combine all the ingredients except oil and water in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Tip:

Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.